Artichoke It is a plant from the Mediterranean region. Already ancient Greeks and Romans willingly used it in the kitchen. In the 16th century, its healing properties were noticed, which began to be used in herbalism. At the end of the 19th century, the French doctor gained the real popularity of artichoke – the French doctor cured the child’s jaundice.
To this day, artichokes are a real delicacy especially in southern Europe. Italians are particularly famous for breeding in artichokes and various ways of preparing them – these spicy ones from Sardinia and Sicily are extremely tasty. Artichokes come in many shapes and sizesbut they share them how tasty and healthy they are.
A unique taste is one thing, but it is worth paying attention primarily to health -promoting properties of artichoke. Poles eat this vegetable rarely, which is a pity, because it has a lot of vitamins and minerals that actually support the whole body.
First of all, it is in the artichoke cynaryna – an ingredient that has an antioxidant and antibacterial effect. In addition, this vegetable includes phenolic acids, vitamins A and C and phosphorus, sodium, potassium or zinc. Artichoke is also rich in fiber, polyphenols and flavonoids.
What does this mean? Thanks to the content of these vitamins and minerals, regular artichoke consumption is perfect for the prevention of atherosclerosis or lowering cholesterol. It is a vegetable popular in southern Europe It also has a beneficial effect on the liver Through hepatoprotective effects – supports hepatocyte protection and regeneration, improving liver function, an increase in bile production and improving its flow.
Artichoke works perfectly on digestion, also has probiotic and prebiotic effects, it also supports weight reduction. Additionally, Thanks to the content of inulin, it supports the reduction of blood glucose levels. Another advantage is its diuretic effect, which helps in the process of cleansing the body of toxins. On the other hand An artichoke in the form of an extract can be anti -cancer.
Due to the fact that this vegetable is not very popular in Poland yet, there are many questions. One of the bothering issues is How to peel an artichoke? Although it may seem complicated at the beginning, this activity is not too difficult.
You should start by removing the hardest petals from the outside. Then you need to peel the stalk, which can then be used, for example, to prepare the soup. The next step is to cut the tip of the inflorescence in 1/3 of its height and break the next petals. This artichoke heart is the tastiest, and the task of external petals is to protect it – that’s why they are hard even when we cook them and simply not suitable for food.
Artichoke in the kitchen It is definitely widely used – this vegetable will be prepared for a lot of ways, so you can experiment and decide what option will work best.
The artichoke tastes very well marinated, fried, baked, cooked or steed. Perfect as part of a healthy salad or salad served for dinner – you can emphasize the taste of vegetable by adding olive oil, lemon juice, garlic or favorite herbs.
In the holiday season it is also worth preparing grilled artichokeswhich will perfectly complement meat dishes.
Sources: Apteka-Melissa.pl, Terazpoczy.pl
